Pesto-Potato Cups

5.0 (2 reviews)

Cooking spray for coating the pan
2 lbs. potatoes, peeled and cut into 1-inch chunks (try Idaho brand)
Water sufficient to cover the potatoes
1/2 tsp. salt
Egg Replacer equivalent to 1 egg
Pepper, to taste
1/3 cup pesto
8 oz. nondairy cream cheese, softened
1/3 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup sliced black olives, drained

• Preheat the oven to 425ºF. Coat the cups of 3 mini-muffin pans (36 cups) with cooking spray.
• In a saucepan, cook the potatoes in the water on high heat for about 15 minutes, until fork-tender but not mushy. Drain. Return the potatoes to the saucepan and mash or put through a ricer. Stir in the salt, egg replacer, and pepper. Set aside.
• In a small bowl, use a fork to combine the pesto and nondairy cream cheese until blended.
• Spoon 1 rounded Tbsp. of the potato mixture into each muffin cup, pressing the spoon gently against the bottom and sides to make a small impression in the middle. Spoon 1 tsp. of the pesto mixture into each impression.
• Bake for 25 to 30 minutes, until golden brown. Remove from the oven and top each cup with a small amount of the tomatoes and one olive slice. Return to the oven and cook for 3 minutes. Serve hot or warm.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind